Tokyo-style ramen noodle soup

To cooked a Japanese Tokyo Ramen Soup recipe, you need to make a soup first. Cut off the heads from green onions and crush them with a knife or rolling pin. Peel the ginger and crush the same as onions.

Pour 1.5 liters of cold water into a saucepan and bring to a boil. When the water boils, add the chicken bones and cook until the meat on the bones is lighter. After the bone is removed, pour the broth, and pour 2 liters of water into a saucepan and bring to a boil. Add chicken bones, peeled and chopped carrots, crushed onions, ginger and sake to boiling water. Reduce heat to medium and cook soup until it has halved in volume.

While the soup is cooking, you can cook the meat. Pork is best taken with a little lard. Roll up pork and tie with thread.

Finely chop the onion feathers, cut the ginger into small slices. Heat vegetable oil in a frying pan, add onion and ginger and fry. Stir-fried vegetables can be taken out all they need to do is flavored oil.

Put the pork roll in a frying pan and fry on all sides until golden brown.

Splash the meat with sake, pour in the soy sauce, mixed with powdered sugar, 0.5 cups of water, cover and simmer for 30-35 minutes. Turn the meat every 5 minutes. When the meat is cooked, remove the threads and cut the roll thinly.

During this time, the soup was prepared, it must be filtered through a sieve with padded muslin. Pour soup into a saucepan and put on fire. When the soup boils, add salt and soy sauce to it. Separately, pour 2 liters of water into a deep saucepan, and when it boils, add the ramen noodles and cook until tender. When the ramen noodles are soft, pour in 50 ml of cold water, stir, bring to a boil, and then put on a sieve. Boil the eggs, peel, cut in half and salt the yolk. Put the ramen noodles in a serving bowl, pour over the soup, put 4 slices of pork on top, put half an egg next to it, arrange with presoaked nori and sprinkle with finely chopped green onions. Serve ramen noodle soup with white pepper and sesame oil or chili oil.